Soaking A Cake With Soaking Syrup

Decorating By MariaLovesCakes Updated 27 Jan 2013 , 9:20am by loveqm

MariaLovesCakes Posted 2 Nov 2005 , 2:22pm
post #1 of 10

I posted this method, just in case anyone wanted to try it. This method is mostly for scratch cakes to add moisteness and even to change the flavor of a simple butter cake recipe...

The basic recipe is:

1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla
Amaretto and Brandy liquor to taste
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9 replies
Chef_Mommy Posted 2 Nov 2005 , 3:59pm
post #2 of 10

Just a question. Does this make the cake soggy? I'm afraid to try it for that reason please let me know what the texture is like.

Thanks
Jackie

MariaLovesCakes Posted 2 Nov 2005 , 4:15pm
post #3 of 10
Quote:
Originally Posted by jmosquera

Just a question. Does this make the cake soggy? I'm afraid to try it for that reason please let me know what the texture is like.

Thanks
Jackie




No, it doesn't make the cake soggy, unless you over do it.

The basic recipe I posted is enough for a cake 8" x 4" or two 8" x 2" tiers.

You control how moist you want the cake. icon_smile.gif

I can get you a chart that says how much quantity of syrup you need depending on the size of the cake. It was posted on the Spanish forum and I can get a copy for you.

The texture is still firm but softer and moist.

bubblezmom Posted 2 Nov 2005 , 4:24pm
post #4 of 10

Maria, thanks for posting the info. Your cake looks delicious! I've used syrup to change butter cake into strawberry cake with good results. I'll have to try to be a little more daring. icon_smile.gif

Chef_Mommy Posted 2 Nov 2005 , 4:28pm
post #5 of 10

Thanks! I would like a copy of the chart I tried looking for it but couldn't find it.

Jackie

MariaLovesCakes Posted 2 Nov 2005 , 5:45pm
post #6 of 10
Quote:
Originally Posted by jmosquera

Thanks! I would like a copy of the chart I tried looking for it but couldn't find it.

Jackie




Here you go, Jackie. This was posted by one of our members from the Spanish forum. Her name is Aitza. The measurements are a guide. With practice, if you find that the cakes are too wet for you, then add less. You can control how moist you want the cake to be... Give it a try.. icon_biggrin.gif Also, remember that this is for scratch cakes.

Round Cakes

6x3-1 1/2 t
8x3-2 1/2 t
10x3 3 1/2 t
12x3 5 t

Square

6x6- 3t
8x8- 4 t
10x10- 5t
12x12-6t
14x14-7 t

Rectangular

4x10x3-2 t
9x13x2- 3 1/2t
9x13x3- 4 1/2 t
11x15x3-5 1/2 t
12x18x3- 6 1/2 t

Heart

6 -1t
9- 3 1/2t
12- 5 t
15- 8 1/2t

Petal

6-1 1/2t
9- 3 t
12- 4 1/2t
15- 7 1/2 t

Chef_Mommy Posted 2 Nov 2005 , 5:56pm
post #7 of 10

Thanks! I'll give it a try
Jackie

traci Posted 2 Nov 2005 , 6:16pm
post #8 of 10

This is another recipe that I got from TC and Squirrelly Cakes. It is the watered down apricot glaze. You apply it the same way with a pastry brush. It works great on scratch cake as well as mixes. I like it a lot and it does not make the cake soggy.


1 cup apricot preserves
1 cup water
vanilla(optional)


Boil apricots and strain. Add water and bring back to a boil. I have added vanilla and a little sugar to mine and it gave it a nice flavor. It keeps the cake moist especially if you decide to freeze.


traci icon_smile.gif

peacockplace Posted 3 Apr 2007 , 12:30am
post #9 of 10

Cool! Thanks for the guide!

loveqm Posted 3 Apr 2007 , 8:26am
post #10 of 10

thanks for sharing...
 

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